Ingredients
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1 (16 ounce) package penne pasta
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1 cup distilled white vinegar
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½ cup white sugar
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1 (16 ounce) bottle Catalina salad dressing
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1 cup Italian-style salad dressing
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1 cucumber, chopped
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2 (2 ounce) cans sliced black olives
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1 tomato, chopped
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½ cup chopped onion
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1 cup chopped baby carrots
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1 green bell pepper, chopped
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½ teaspoon celery salt
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salt and pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
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In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.
Nutrition Facts (per serving)
479 | Calories |
24g | Fat |
61g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 479 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 4g | 18% |
Sodium 1021mg | 44% |
Total Carbohydrate 61g | 22% |
Dietary Fiber 3g | 10% |
Total Sugars 25g | |
Protein 7g | 13% |
Vitamin C 13mg | 15% |
Calcium 33mg | 3% |
Iron 2mg | 11% |
Potassium 229mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.